Begin by greasing your 9x13-inch baking pan with a little butter or non-stick spray. This will help your treats release easily after they’ve set.
In a large mixing bowl, combine the mini marshmallows and creamy peanut butter. You can melt these together in a double boiler or microwave. If using the microwave, heat them in 30-second intervals, stirring in between until completely melted and smooth.
Once your marshmallow and peanut butter mixture is melted, remove it from the heat and pour in the 8 cups of Chocolate Rice Krispies. Stir gently until all the cereal is well coated.
Add the halved Butterfinger pieces and quartered Peanut Butter Cups to the mixture. Fold them in carefully to avoid breaking the candy too much, ensuring they are evenly distributed throughout the Rice Krispies.
Pour the mixture into your prepared baking pan. Use a spatula to press it down evenly, making sure it’s compact. The denser it is, the better it will hold together.
In a double boiler or a microwave-safe bowl, melt the chopped dark chocolate until it’s smooth. If you like, you can add a little honey or maple syrup to the chocolate for extra sweetness.
Once the dark chocolate is melted, drizzle it over the pressed Rice Krispie mixture. You can use a spoon or a piping bag for more control over the drizzle pattern.
Allow the treats to cool at room temperature for about 30 minutes. If you want to speed up the process, you can place them in the refrigerator for about 15 minutes until set.
Once set, use a sharp knife to cut the treats into squares or rectangles. Serve immediately and enjoy the delightful combination of flavors and textures.
